Affordable steamed shredded carrots, only need to master five points, not sticky, not lumpy and not greasy

Today I will share with you the practice of a steamed dish, the main ingredient is the most common and most economical carrot, whether it is a novice in the kitchen who has never done it or has done it occasionally but has not succeeded in not being satisfied with the finished product, or has repeatedly failed so that he hates this dish and loses confidence in it, as long as he follows the method I said, master these three points, and easily make steamed dishes that are more delicious than the restaurant, as seen in the picture above, the roots are loose, not sticky, not sticky, not greasy, can be eaten as a staple food or as a dish, delicious and not hot.

Steamed shredded carrots

2 medium carrots, appropriate amount of salt, 10 grams of cooking oil, appropriate amount of ordinary flour and fine corn flour.

Here's how

First, wash and peel the carrots and cut them into thin strips, add an appropriate amount of salt, stir well, and marinate for about 10 minutes. If you are not satisfied with your knife work, you can use a wire grater instead of a knife, the operation is fast and even, I use the filament of the silk grater. The amount of salt can be used according to the amount of vegetables you usually use.

The first point: marinate for ten minutes.

Mix plain flour and fine corn flour evenly according to 1:1, don't mix too much at a time, if it's not enough, it's too late to mix as you go, so as not to have leftovers. If you don't have fine cornmeal, you can also use plain flour all of it.

After ten minutes, pour out the water from the carrots, squeeze out the excess water in the carrots in stages, put them in another dry basin and shake them off, put a little cooking oil and mix them thoroughly, and try to make each carrot stained with oil, which is the key to clear roots and loose strips. I used two medium carrots with 10 grams of cooking oil.

The second point: mix ten grams of oil.

Add a small amount of mixed flour in batches and mix well until it is loose and not sticky, with clear roots and loose strips.

The third point: mix well with a small amount of flour in portions.

Put water in the steamer and bring to a boil, turn to low heat, then put on the steaming drawer, put a cage cloth, spread the mixed shredded carrots on top, cover the lid, and turn to high heat and steam for 5 minutes.

Note:

1. The reason for turning to low heat is: when the carrot shreds are spread in the steaming drawer, the amount of steam will not be hot.

2. Be sure to wait for the water to boil before putting the steaming drawer pad cage cloth, otherwise in the process of boiling cold water into boiling water, there will inevitably be water liquefied into water vapor on the steaming drawer and cage cloth, which will affect the loose effect of carrot shreds.

3. After laying out the shredded carrots, when you cover the pot, see if there is water in it, and if there is, it is best to dry it.

4. Steam over high heat, watch the time, 5 minutes, don't take a long time.

5. Don't spread the shredded carrots too thickly, two medium-sized carrots, I steam them twice.

The fourth point: steam on high heat for 5 minutes.

Look at your phone, turn off the heat or turn the heat to the lowest when it's time, lift the four corners of the hair and pour the steamed shredded carrots into the pot, if you are afraid of the heat, you can also use a shovel to shovel it out. At this time, there is still a gap between the carrot shreds and the imagination, do not touch it when it is hot, wait for the heat to dissipate, and gently move it with chopsticks to disperse, which is a more ladylike approach. You can also shake both sides of the basin with both hands to shake the carrot shreds, which is a more bold approach, and you can use which one you like.

The fifth point: When the heat is dissipated, move the chopsticks or shake the basin with both hands to make the roots loose and distinct.

When served on a plate, the strips are distinct, the roots are loose, not sticky, not lumpy, not greasy, and can be eaten directly, with a slightly salty sweet taste. I like this relatively refreshing taste, you can also pound some garlic, put some light soy sauce, dripping sesame oil and other condiments, and friends who like spicy can also drizzle some chili oil to enrich its taste.

It's really better than what the chef in the restaurant makes, which is both economical and clean. In the same way, you can also steam shredded potatoes, drain the water and steam chrysanthemum, steam celery leaves, all of which are very delicious steamed dishes.